There's a Pumpkin Inside of These Cookies!

These Pumpkin Sugar Cookies are made slice & bake style! They're much, much easier than you might think and are the perfect Thanksgiving, Halloween, or Fall-time treat!

Full Printable Recipe: https://sugarspunrun.com/pumpkin-sugar-cookies/

Ingredients
1 cup unsalted butter softened (but not melty!) (226g)
1 ½ cups granulated sugar 300g
1 large egg
1 teaspoon vanilla extract
2 ½ cups all purpose flour 315g
1 teaspoon baking powder
¾ teaspoon salt
Orange food coloring I prefer gel food coloring and used Amerigel electric orange, which I’ve linked to in the equipment section
Green food coloring

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Orange gel food coloring (Affiliate Link): https://amzn.to/2IsX7I3
Green gel food coloring (Affiliate Link): https://amzn.to/3lBYiTE
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Kitchen Scale (recommended but not required) (Affiliate Link) https://amzn.to/2q88hcb

Instructions
00:00 Introduction
00:33 Combine butter, sugar, egg, and vanilla extract and use an electric mixer or stand mixer to beat until creamy, fluffy, and well-combined.
01:14 In a separate bowl, whisk together flour, baking powder, and salt.
01:29 Gradually add flour mixture to butter mixture, stirring on low-speed, until all ingredients are completely combined. Pause occasionally to scrape the sides and bottom of the bowl.
01:57 Remove about ¼ of the dough (this is ¾ cup or 220g) and place it in a separate bowl. Remove a tablespoon from that and place in another bowl.
02:31 Add orange food dye to the ¾ cup of dough and stir, adding more until it’s a nice pumpkin-y color. Add green food coloring to the 1 Tablespoon of dough and stir until it’s a vibrant green. Leave the uncolored majority of the dough plain.
02:55 If the colored dough is too sticky to manage, pop them in the fridge for about 15-30 minutes. When manageable, divide the orange dough into two pieces and roll each into a skinny log that’s about ⅔” tall by 1” wide. Use a wooden skewer or knife to indent a line into the top of the orange dough (see photo or video for visual if needed).
04:13 Roll the green dough into a series of skinny strips and line these into the indent of the orange log. Repeat with the remaining orange and green dough. Place these on a tray and place in the freezer to chill for 15 minutes to an hour. Cover your uncolored dough and place that in the refrigerator in the meantime.
05:05 When pumpkin logs are firm, remove from freezer and remove uncolored dough from refrigerator. Divide uncolored dough into two pieces and wrap one half around one pumpkin log and the second half around the other. Form a smooth log and mold the dough so the pumpkin is the center. Wrap dough logs with plastic wrap and place on a plush kitchen towel (so the bottom doesn’t flatten) and place in the refrigerator to chill for at least 4 hours and up to one week.
07:26 Before baking, preheat oven to 375F (190C) and line baking sheets with parchment paper (or you may bake directly on ungreased baking sheet).
07:33 Slice dough into ¼” thick slices and space cookies at least 2” apart on prepared baking sheet.
08:06 Bake in 375F/190C oven for 10 minutes or edges are just beginning to turn a light golden brown. Allow cookies to cool completely on baking sheet before enjoying.

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